Interflour Vietnam

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Recipes > Bread > Vietnamese Bread

Vietnamese Bread

Ingredient :

Flour - 1000 g (Red Globe)
Water - 650 g
Bread Improver - 5 g 
Dry Yeast - 5 g 
Salt - 10 g
Vitamin C (100mg/tablet) - 1 tablet/kg

Processing :

  1. Prepare tray and oven.
  2. Separately weigh the ingredients.
  3. Add all ingredients into mixing bowl. Mix until the dough is completely developed (until you can stretch the dough into a thin translucent membrane).
  4. Take out the dough from mixer. Let it rest 5 min if the batch is smaller than 3 kg.
  5. Divide 80g/piece. Round it.
  6. Use rolling pin to roll the dough out and roll in tightly. After that, put on the wooden tray that dusted with starch (tapioca/corn starch).
  7. Proof the dough at 32 degree C, 78 relative humidity about 2.5 hours. After that, move the dough to baking tray and proof for 1 hour more.
  8. Scoring (1 cut/2 cut).
  9. Bake at 210 degree C for 15 min. At the beginning, load baking tray in oven and steam immediately. After that, bake until finish.
  10. Take out, cool down and finish.